Ingredients with Measurements:
- 1 pound pork shoulder, cut into bite-sized pieces
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cloves
- 6 cups chicken broth
- 2 pounds yuca, peeled and cut into chunks
- 2 large potatoes, peeled and cut into chunks
- 1 cup frozen corn kernels
- 1/2 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- Salt to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the cumin, oregano, paprika, black pepper, and cloves to the pot and stir to combine.
4. Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
5. Add the yuca and potatoes to the pot and simmer for another 30 minutes, or until the vegetables are tender.
6. Remove about 2 cups of the soup and puree it using an immersion blender or regular blender. Return the puree to the pot and stir to combine.
7. Add the frozen corn kernels to the pot and simmer for another 10 minutes.
8. Stir in the cilantro and lime juice. Season with salt to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
Simmer over low heat.
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 45g
Protein: 18g
Sodium: 800mg
Fiber: 5g
Sugar: 4g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Frozen corn kernels can be substituted with fresh or canned corn.
- Cilantro can be substituted with parsley.
Variations:
- Add diced carrots and celery to the pot for extra vegetables.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add a can of drained and rinsed black beans for extra protein.
Tips and tricks:
- Be sure to peel the yuca before cutting it into chunks.
- If using a regular blender to puree the soup, be sure to let it cool slightly before blending to avoid hot liquid splattering.
- Adjust the lime juice and salt to taste for a perfectly balanced flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro, lime wedges, and diced avocado.
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Be sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Ajiaco is a traditional soup from the Andean region of South America, particularly popular in Colombia, Cuba, and Peru. It typically features a variety of potatoes, corn, and meat, and is seasoned with a blend of herbs and spices.
Flavor profiles:
Savory, slightly spicy, and tangy from the lime juice.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Peruvian